The tradition of steak tartare: Selecting the right cut
When it comes to fine dining, few dishes are as classic and elegant as steak tartare. This traditional French dish is a true delicacy, made with raw, high-quality beef that is expertly seasoned and served with an array of flavorful accompaniments. The key to a perfect steak tartare lies in selecting the right cut of beef. Let’s explore the different cuts that are best suited for this exquisite dish.
Filet Mignon
Filet mignon is often considered the king of steaks, known for its tender texture and buttery flavor. This cut comes from the tenderloin of the cow, making it an excellent choice for steak tartare. The lean nature of filet mignon ensures that the meat is soft and easy to chew, perfect for a dish that is meant to be enjoyed raw.
Sirloin
Another popular choice for steak tartare is sirloin. This cut comes from the upper back of the cow and has a rich, beefy flavor that pairs well with the bold seasonings typically used in this dish. Sirloin is slightly more marbled than filet mignon, adding a depth of flavor that enhances the overall taste of the tartare.
Ribeye
For those who prefer a fattier cut of beef, ribeye is an excellent option for steak tartare. This cut comes from the rib section of the cow and is known for its intense marbling and rich flavor. The extra fat in ribeye adds a luxurious mouthfeel to the tartare, making it a decadent choice for those looking to indulge.
Top Round
If you’re looking for a leaner option for your steak tartare, top round is a great choice. This cut comes from the rear leg of the cow and is known for its firm texture and beefy flavor. While top round may not be as tender as other cuts, it is still a delicious choice for those who prefer a leaner, more traditional tartare.
Flank Steak
Flank steak is a versatile cut that works well in a variety of dishes, including steak tartare. This cut comes from the abdominal muscles of the cow and has a bold, beefy flavor that stands up well to the seasonings and spices used in tartare. While flank steak may be slightly tougher than other cuts, it can still be delicious when finely chopped and seasoned properly.
Skirt Steak
Skirt steak is another excellent choice for steak tartare, known for its intense beef flavor and loose texture. This cut comes from the diaphragm of the cow and is prized for its rich, meaty taste. Skirt steak works well in tartare when finely chopped and mixed with the right seasonings, creating a dish that is both bold and flavorful.
Chuck Steak
Chuck steak is a budget-friendly option for steak tartare, known for its rich flavor and tender texture. This cut comes from the shoulder of the cow and is often used in dishes that require slow cooking to tenderize the meat. When finely chopped and seasoned, chuck steak can make a delicious and affordable tartare that is sure to impress.
Experience the tradition at Butcher & Barrel
Now that you know the importance of selecting the right cut for steak tartare, why not experience this classic dish for yourself at Butcher & Barrel? Located in downtown Racine, WI, Butcher & Barrel is a fine dining gastropub that offers a unique twist on traditional favorites. With a menu that showcases the best cuts of beef and an extensive wine and whiskey selection, Butcher & Barrel is the perfect place to indulge in the tradition of steak tartare. Make a reservation today and treat yourself to a culinary experience like no other.